This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.
Ingredients
- ½ cups dry pinto beans: 1 piece
- white sugar: 0.5 tsp
- garlic: 1 tsp (minced)
- onion: 2 Tbsp (finely chopped)
- slices smoked bacon: 2 piece
- water: 2 cups
- salt: (to taste)
Metric Conversion
Stages of cooking
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Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.
